Preheat your oven to 200°C (400°F). Halve the ripe medium vine tomatoes and place them in a baking dish along with a whole garlic head. Drizzle generously with olive oil, season with salt and pepper. Roast in the oven for 20 minutes, then cover with foil and continue roasting for an additional 10 minutes.

While your tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add your preferred pasta, cooking until al dente—approximately 8-10 minutes. Reserve about 240ml (1 cup) of the starchy pasta water before draining.

Squeeze the cloves of garlic out of their skins into a blender. Add the roasted tomatoes, fresh basil leaves, optional chilli flakes, and ricotta cheese. Pour in 100ml of the reserved pasta cooking water and blend until smooth.

In a large skillet over medium heat, toss the cooked pasta in the creamy sauce. If the sauce seems too thick, add more reserved pasta water gradually.

Taste the pasta for seasoning and adjust with salt and pepper as needed. Serve warm, garnishing with fresh basil leaves and grated Parmesan cheese.